Servings: 8 to 10
In this Greek-inspired side dish, creamy, dense butter beans meld with tangy tomatoes and feta. The type of tomatoes you use here makes a difference—crushed tomatoes in purée will yield a thicker, more plentiful sauce than regular crushed tomatoes.
A long soak is the best way to ensure even cooking of the beans, but if you’re short on time, you can do a quick soak in lieu of the step above: Put the beans in a large pot with enough cool water to cover by about 3 inches. Bring to a boil; boil for 2 minutes. Remove from the heat, cover, and let stand for 1 to 2 hours. Drain and rinse.
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I have made this three times. The combination of flavors is wonderful. But do not cook the beans as long as the recipe directs. I'm still working on the correct time. My third try was still too mushy but at least I could recognize the beans.
I halved the recipe and used baby lima beans as that is all that I had, but still used the whole fennel bulb and red onion. I also subbed a can of diced tomatoes for crushed. Since I halved the recipe but still used a 15 oz. can tomatoes, my dish may have been a bit more juicy than what the picture shows but I loved the results that way. It was comforting, savory, and filling. A good cold weather dish and one that will be repeated again.
Excellent recipe. Easy to make, very flavorful. Even the kids enjoyed it!
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